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Thandai Shrikhand

Creamy, smooth and rich dessert prepared with the home prepared Thandai Mix Powder ,Hung Curds, Powdered Sugar, Buchanania lanzan seeds , Saffron , is flavoured with Green Cardamom Powder , is garnished with slivered nuts and served chilled.

Preparation Time: 10 minutes

Chilling Time in Refrigerator- 1 ½ hours

Serves: 04 .

Ingredients and Quantity:

Hung Curds- 1 ½ cup

Powdered Sugar, sifted- 1/4th cup

Milk – 01 tbsp.

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp.

Saffron steeped in a little warm milk-  a few strands

For the Thandai Mix Powder (Home made) . Blend into a powder:

Almonds- 04 nos.

Cashew nuts-04 nos.

Saffron- a few strands

Fennel seeds- 1/4th  tbsp.

Poppy seeds- 1/4th  tbsp.

Peppercorns, black-04 nos.

Cinnamon powder- a pinch

Green Cardamom Powder- ½ tsp.

Mixed Melon Seeds- 1/4th  tbsp.

Edible and Dried Rose petals- 02 tsp.

For Garnish:

Saffron strands- 1/4th gm.

Almonds, blanched, peeled and slivered / Almond flakes-10 gm.

Pistachio nuts, blanched, peeled and slivered – 10 gm.

Rose petals (dried & edible): 01 tsp. (Optional)


In a food processor, add Hung curds and sugar.

Blend it for 30 seconds.

Now add the thandai spice mix powder.

Blend it till smooth.

Add milk to adjust consistency.

Remove in a glass bowl add charoli seeds, saffron steeped in warm milk and mix well.

Chill the shrikhand in the refrigerator for 1 ½ hours.

To serve:

Serve chilled garnished with slivered almonds, pistachio nuts , dried edible rose petals &  saffron strands.

Chef Tips:

  1. Instead of a food processor, you may simply whisk the ingredients till well blended.
  2. You may add cold milk if required i.e. if the hung curds are too thick.
  3. You may add grated nutmeg, cloves & pistachio nuts in the Thandai Mix Powder , if desired.
  4. You may apply silver leaf (Chandi Ka Varq) , if desired.



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